Still, it was too good to discard the recipe. Next time, I’ll find a dairy-free substitute for the infamous almond filling.
What I had in the pantry:
Half cup Coconut oil (warmed to a liquid state)
1 Can Almond Filling (unfortunately coming with milk)
2 Cups and 1 quarter cup of Gluten Free Pantry Old Fashioned Cake & Cookie Mix
Half teaspoon salt
1 Quarter cup of water
How I made the almond cake:
I threw all the ingredients in the KitchenAid bowl and let it go at slow speed until the mix looked nice (don’t you love how scientific I am?) Greased a Bundt pan with the coconut oil, poured the cake batter in it, and let it cook for 50 minutes at 350F (as usual, take the data as purely indicative, since my oven isn’t great.) The cake is particularly good as soon as out of the oven. I’m sorry to report that the next day it loses part of its mystique, perfume, and flavor. It must be the sneaky milk ruining it for everybody. Fortunately, the cake was eaten almost entirely five minutes after it landed on the kitchen table. Must report I wasn’t alone.